I’m a really big rosemary fan. It’s one of my favorite herbs, I buy at least one rosemary plant every summer. Today I have a shortbread cookie infused with rosemary. I really love the citrusy woodsy flavor the rosemary adds to the shortbread, it’s a wonderful combination.

I got the basic recipe from a friend many years ago, and I’ve changed it a bit through the years and adapted it to my own taste.

I used the star cookie cutter to make these, since I made them last week for a 4th of July party, but you can make them any shape. They’re wonderful for Christmas cookies, since the rosemary gives them a wonderful scent and flavor for the holiday season.

Rosemary Shortbread Cookies

• 1/2 cup butter
• 1 1/4 to 1 1/2 cup flour
• 1/2 cup sugar
• 1 large Tablespoon of chopped fresh or dried rosemary
• 1 teaspoon vanilla

Blend the butter and sugar together until smooth. Add the vanilla, and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.

Roll the mixture out on a floured board until it’s about 1/4 to 1/3 inch thick, and cut into squares or use a cookie cutter to make shapes. Place on a greased baking sheet and bake for about 1o minutes, or until the top just starts to turn a light golden brown.

Remove the cookies from the baking sheet, and let them cool on a cooling rack.

Enjoy!

White chocolate chip cranberry cookies are a holiday favorite at our house. The cranberries give them a festive color and flavor that fits right in with the season. Today I’m going to share my favorite recipe for white chocolate chip cranberry cookies. The recipe is adapted from Taste of Home, I hope you enjoy it.

White Chocolate Chip Cranberry Cookies

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup vanilla or white chips

Cream the butter and sugar together in a large bowl, then beat in the egg and vanilla and set aside. In another bowl combine the flour baking soda and salt.

Gradually add the flour mixture to the butter mixture, stirring everything together as you go. When the flour and butter mixture are well mixed together fold in the white chocolate chips and the cranberries.

Drop the cookies by heaping tablespoonfuls onto a greased baking sheet and bake at 375`F for about 8 to 10 minutes, or until the cookies are just starting to turn a golden brown.

Let the cookies cool for a few minutes on a wire rack, then enjoy!